Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 lemon, juiced and zested
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Season chicken breasts with salt, pepper, thyme, and rosemary.
- In a skillet, heat olive oil and sear chicken until golden brown on both sides, then transfer to the slow cooker.
- Add garlic, lemon juice, lemon zest, rice, and chicken broth to the slow cooker.
- Cover and cook on low for 6-7 hours or until chicken is cooked through and rice is tender.
- Garnish with fresh parsley before serving.
Notes
- Use fresh lemon for best flavor.
- Can substitute with chicken thighs for juicier meat.
- Sweet potatoes or vegetables can be added in the last hour for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 6-7 hours
- Method: Slow cooking
- Cuisine: Mediterranean
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 420 Kcal
- Sugar: 3g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg